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Recipe: Almond Cookies German
Similar Categories: Almond, Cookies, German
1 tsp. Cinnamon
1 tsp. Allspice, Ground
1/4 tsp. Cloves, Ground
1/2 tsp. Salt
2 1/4 cups Flour, Unbleached, Unsifted
1/2 tsp. Baking Powder
1/2 cup Almonds, Ground
1 tsp. Lemon Rind, Grated
2 lg. Eggs
3/4 cup Sugar
3/4 cup Honey
1/2 cup Milk
ALMOND GLAZE:
1 cup Confectioners' Sugar
1/2 tsp. Almond Extract
1 tsp. Rum
1 Tbsp. Water
Stir together the spices, salt flour, and baking powder. Stir in the
almonds and lemon rind. In a separate bowl beat the eggs and sugar
until a ribbon is formed when the beater is removed. Stir in the honey
and milk.
Gradually stir in the flour mixture; beat until smooth. Spread the
batter in an 11 X 17 inch jelly roll pan that is well greased and
floured. Bake at 400 degrees F for 12 to 15 minutes, until the cake is
done. While the cake is still warm, turn it out onto a wire rack.
To make the almond glaze, mix the confectioners' sugar, almond
extract, rum, and 1 to 2 T of water. Beat until glaze is smooth and of
the right consistency. Add more water to thin if necessary. Spread the
warm cake with the almond glaze.
Cut cake into 1 X 2 1/2 inch bars while still warm. Spice bars keep 6
to 8 weeks in a sealed container if not glazed.
Makes 4 dozen bars.
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